Last night it was cold in the house, so we made potato soup.
6 medium russet potatoes, cubed
8 cups vegetable broth
2 small onions, chopped
2 celery stalks, chopped
1/4 teaspoon dill seed
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 Tablespoons nutritional yeast
2 cups low-fat soy milk
Put all but the soy milk into a pot and cook until the potatoes are very tender. Add the soy milk, adjust seasoning, and serve.
Makes 6 servings.